Recipe by Charles Bisceglia
These delicious corn toasties are similar to the ones that used to be commercially made. Use non stick muffin-top pans for best results. I simply experimented to make this recipe
Top Review by Victoria S.
I can't thank Charles Bisceglia enough. These are the real deal--the closest thing I've found to the Thomas Toast R Cakes Corn Muffins. I live overseas, and even when I'm back in the states, these were impossible to find (until I found the version made by Lund's Grocery in the Twin Cities, which is terrific). So I went in search of recipes on line to have corn toasties when I'm away. Almost all the online recipes use all butter for the fat content, and though I love butter, it does not produce the originals' unctuously crispy outer layers or the lightness of the inner layer. The recipes I found tasted more like muffins--with a similar texture. The key was using melted Crisco (which, according to the label, no longer contains transfats). I adapted the recipe a bit, adding 36 grams of melted butter (about 2 tbsp. + 2 tsp.) to the melted 1/2 cup of Crisco Bisceglia calls for (because I love the taste of butter) to increase total fat to 2/3 cup. I increased salt to 1 1/2 tsp. and reduced baking powder to 5 1/2 tsp., while adding 1/2 tsp. of baking soda. I also used buttermilk. I skipped the fruit rind, as I like my toasties plain. (I uploaded a photo.) These toast up beautifully (but be careful so they don't burn) and freeze beautifully. Under a poached egg, they're heavenly. They truly are the best thing since sliced bread--and the recipe is hands down the best thing on line if you want a toastie like the ones we used to buy years ago. July 2016 update: I made these for friends without the orange rind, following the chef's recipe, except I substituted lard for the Crisco (I used Epic Berkshire pork lard) and continued to use buttermilk. No little bit of butter this time. I gently warmed the lard with the honey until it was clear and then added to the buttermilk with the beaten eggs. The results were fabulous. The toasties were even lighter, and they toasted much more beautifully with a lovely patchwork of browning on both sides and a much lower burning point in the toaster. My friends agreed these were scrumptious, and I'll make them with lard from here on out.
- 2 cups milk, at room temperature
- 2 eggs, beaten
- 1⁄2 cup Crisco, melted (do NOT use vegetable oil)
- 2 cups yellow cornmeal
- 1 1⁄2 cups all-purpose flour
- 2⁄3 cup granulated sugar
- 6 teaspoons baking powder
- 1⁄4 cup honey
- 1 teaspoon salt
- 2 tablespoons dried oranges or 2 tablespoons lemons, rind of (optional)
Directions See How It's Made
- Preheat oven to 375°.
- Combine milk, eggs, melted Crisco and honey in a large bowl.
- Place cornmeal, flour, sugar, baking powder and salt in a large sifter; sift the dry ingredients into the milk mixture.
- Add dried peel, if used.
- Stir until just blended.
- Spray sides and bottom of MUFFIN-TOP PANS with a vegetable cooking spray.
- Pour a little less than 1/4-cup of the mixture into each well of the pan.
- Do NOT ladle too much of the batter into the wells or they will be too thick to fit into the toaster.
- Bake for 10 to 12 minutes at 375°.
- Remove the corn toasties from the pan and place on paper towels to drain.
- Pop into a toaster when ready to serve.